15 years ago, a so-called coffee revolution took place in Costa Rica, which changed the way roasters and importers viewed Costa Rican coffees. The production is now structured in a way where small, often family driven farms delivers the coffee to one central mill for processing.

This coffee of the varietal Red Catuai is grown on the farm El Trapiche. The coffee is processed at the micro mill Santa Rosa, located in Leon Cortes in the Tarrazu region. Santa Rosa is one of a small range selected micro mills, where the producers successfully develop the quality and flavor profile unique to the varietal. The coffee is fully washed, which means that 70-80% of the mucilage is removed from the cherry, which is then soaked before being dried on raised beds for 8-10 days. Santa Rosa is owned by Efrain Naranjo, who almost only chooses to fully wash the coffee, to get the most and cleanest flavor out of the coffee cherry.

Farm: El Trapiche

Varital: Red Catuai

Producer: Efrain Naranjo

Region: Leon Cortes,Tarrazu

Micro mill: Santa Rosa

Altitude: 1900 masl

Process: Fully washed

Harvest: Januari - februari 2014

Sourced by: Nordic Approach

Cupping notes: Aroma of red berries. Creamy mouth feel with a medium body. Mature character with notes of red berries and milk chocolate.

There are many ways to brew a tasty espresso, this is how we currently brew Santa Rosa as espresso: VST filter size: 20 g